Lettuce is one of the most widely consumed vegetables worldwide, but its nutritional value
has been underestimated. Lettuce is low in calories, fat and sodium. It is a good source of …

Abstract l-Ascorbic acid (Asc) is the most abundant water-soluble antioxidant in plants. It
serves as a cofactor for enzymes involved in photosynthesis, hormone biosynthesis, and the …

Since the publication of the third edition of the Handbook of Plant and Crop Stress,
continuous discoveries in the fields of plant and crop environmental stresses and their …

This work describes a “switch-on” fluorescence approach for sensing of ascorbic acid (AA) in
food samples. In the present method, the fluorescence intensity (FL) of carbon quantum dots …

l‐Ascorbic acid (vitamin C) is as essential to plants as it is to animals. Ascorbic acid functions
as a major redox buffer and as a cofactor for enzymes involved in regulating photosynthesis …

Chronic diseases such as heart disease, stroke, cancer and diabetes are a leading cause of
mortality worldwide. Excess weight and outright obesity are a growing concern. Prevention …

Abstract l-Ascorbate (the reduced form of vitamin C) participates in diverse biological
processes including pathogen defence mechanisms, and the modulation of plant growth …

Quantitative trait loci (QTL) mapping is a step towards the identification of factors regulating
traits such as fruit ascorbic acid content. A previously identified QTL controlling variations in …

Carrots (Daucus carota L.) were used to investigate the effects and interactions of cultivar
and mineral supply on the nutritional quality (antioxidant potential, vitamin C, carotenoids …

Abstract nutrients are closely related to consumer health. In this study, the contents of 22
amino acids in four glutinous rice varieties were quantified by LC–MS-targeted …